View Unit : Prepare starter cultures in dairy processing

Unit

Unit Reference Number

K/503/0287

Qualification Framework

QCF

Title

Prepare starter cultures in dairy processing

Unit Level

Level 2

Unit Sub Level

None

Guided Learning Hours

Unit Credit Value

Date of Withdrawal

SSAs

4.2 Manufacturing Technologies

Unit Grading Structure

Pass

Assessment Guidance

This unit is designed to assess the skills of learners in the workplace, preparing starter cultures in dairy operations. It needs to be assessed on the job. The learner must be able to demonstrate their competent performance consistently over a period of time, to meet all of the assessment criteria. This will be achieved by at least two observations of performance in the workplace, and may be supported by witness testimony and other workplace evidence. Observations must ensure that the learner’s working practice is at commercial speed and in compliance with standard operating procedures.

The Improve Assessment Strategy for Proficiency Qualifications in Food and Drink sets out the overarching assessment requirements.

View Unit's Qualifications

Learning Outcomes and Assessment Criteria

Learning Outcome - The learner will:		Assessment Criterion - The learner can:
1	Prepare to make up starter culture	1.1	Ensure work area, equipment and resources are available and ready for use
		1.2	Select, wear and use the correct personal protective equipment
		1.3	Source organisational product recipe and starter culture specification
		1.4	Check ingredients are available and conform to specification.
2	Prepare starter culture	2.1	Select appropriate starter culture for dairy product, according to specification
		2.2	Measure and/or weigh ingredients by adhering to specification
		2.3	Make up a starter culture according to organisational requirements
		2.4	Complete and process documentation according to organisational requirements
		2.5	Inform relevant people when starter culture is ready for dosing.

Equivalent Units

There are no equivalences to display.